1packet pecans 30-40g
1 cauliflower - 2 cauliflower if bigger salad needed
120g pack ( or 2 ) French green beans
1pack baby leaf rocket
1pack feta
1garlic bulb halved
1tsp Moroccan spice
Zest half a lemon
1/2tsp oregano
1handful parsley finely chopped
1handful chives finely chopped
Olive oil
Salt pepper
For the vinaigrette:
6tbs olive oil
Zest 1/2 lemon
2tbsp white wine vinegar
1tbs runny honey
1/2 grained mustard
Salt pepper
In a pan toast the pecans til coloured.
Cut the cauliflower into florets and in a bowl mix well with 2 tbs olive oil seasoning and the spices. Lay on an oven tray with the halved garlic bulb and roast 10-15 mins in a hot oven turning every so often til golden and tender. Boil the French beans til just tender then plunge into cold water drain and set aside.
On a chopping board chop the toasted pecans the feta and the bag of rocket together, til crumbly, add in the lemon zest. Squeeze our the roast garlic then Mix the cauliflower with the green beans the chopped herbs and the crumble mixture.
Place the vinaigrette ingredients In a jar shut the lid and shake til the dressing is emulsified then pour onto the salad and serve
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